spaghetti squash lasagna casserole (Edit recipe)

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now traditional lasagna has noodles, layers, & all the cozy vibes — my version lightens things up, but keeps all that comfort. 🍝✨ this spaghetti squash lasagna casserole is packed with veggies, loaded with protein, & totally gluten-free + low-carb. still cheesy. still saucy. still a total winner. 🙌

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PREP TIME

30 minutes

COOK TIME

1 hour

INGREDIENTS

12

Serves: 6-8

Ingredients

2 - 3 lb Spaghetti Squash, 1 large
20 oz Bell Pepper and Onion Blend, Frozen
8-10 oz Baby Bella Mushrooms, sliced
1.5 lb Ground Beef
24 oz Marinara Sauce
0.5 - 1 cup Water
1 Tbsp Amore [Italian] Seasoning - Primal Palate
1/2 tsp Salt and Pepper
1 cup Cottage Cheese
2 Tbsp Nutritional Yeast
2 oz Parmesan Cheese
6 - 8 oz Mozzarella Cheese, shredded

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

preheat oven to 400.
microwave spaghetti squash in the microwave for 3-5 minutes.
let spaghetti squash sit before cutting in half.
remove seeds for spaghetti squash, then add a little oil to the inside & place face down on a sheet pan.
bake spaghetti squash for 35-40 minutes.
while spaghetti squash is baking, in a large skillet saute peppers, onions, & mushrooms.
add meat to skillet & brown.
add in marinara sauce, water, & seasonings.
mix well & let simmer for 10 minutes.
once spaghetti squash is finished, shred & place noodles in the bottom of a 9x13 pan.
in a bowl, combine cottage cheese, nutritional yeast, & parmesan.
on top of noodles, layer cottage cheese mixture, meat mixture, & mozzarella.
bake for 20-25 minutes, with the option to broil for the last 3-4 minutes.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	507
Fat:	26 g
Carbohydrates:	21 g
Protein:	46 g
Cholesterol:	138 g
Sodium:	826 mg
Fiber:	4 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated for total recipe.